Wash the fresh spinach leaves and pat them dry fully, removing moisture so the dough stays firm and bakes evenly.

Chop the spinach finely and crumble the feta cheese into small bits, then place both in a mixing bowl together.

Add olive oil, beaten egg, salt, pepper, and dried dill, then stir gently so the filling becomes mixed and fragrant.

In another bowl whisk flour and baking powder, then add the spinach mixture slowly, forming a cookie dough without overmixing.

Chill the dough in the fridge for twenty minutes, which helps the cookies hold shape and bake with nice edges.

Preheat your oven to 180°C or 350°F and line a baking tray with parchment paper to stop sticking during baking.

Scoop small dough balls, place on the tray, then press gently into round cookie shapes, leaving space between each piece.

Bake the spanakopita cookies for fourteen to sixteen minutes until edges turn golden and centers feel set but tender inside.

Cool the cookies on a rack for ten minutes, allowing flavors to settle and texture to become pleasantly crisp outside.